Creamy Sausage & Tortellini Soup

“I think this my new favorite soup!”

That is what Hubby said to me when I served this new take on my sausage and tortellini soup.

Originally this soup had a tomato base, but Grace didn’t like it so I set to work on an alternative. Hubby and Zeb like my original version, but I not only wanted to make a soup everyone would enjoy, but I really wanted a new recipe to add to my arsenal of soup recipes. So, when I came across a recipe for a creamy tortellini soup, I knew with a few tweaks and the addition of some sausage, I’d have a soup hearty enough for a meal that we would all eat.

With this particular soup there are many options when it comes to ingredients. Depending on your preferences and what you happen to have in the pantry at the moment, this soup can range from spicy to mild and everywhere in between. It can be as rich as you want it (use heavy cream for very rich or milk for mild richness) and have as many or as few vegetables as you like. When it comes to the broth you add, the obvious choices are vegetable or chicken, but veal, pork, or beef stock are options as well. Plus, depending on the type of tortellini you use, this too can change the flavor and richness of this ever-changing soup.

When I have the time, I like to make my own sausage for this soup, but when I’m pressed for time and don’t have any in the freezer, I’ll buy ready made from the store. Choose Polish, spicy or mild Italian with or without fennel, or 4-cheese fresh sausage. I have even used a combination of several types when I find a variety in the freezer. If you use homemade sausage you may have bulk sausage or sausage in the casings. Either works fine.

Regardless of the type of sausage you choose, the first step is to brown the sausage. You don’t have to cook it through, just enough to brown it slightly and release some of the juices so the pan browns. When there is a nice brown coating on the bottom of the pan, remove the sausage and pour about a cup of water into the pan to deglaze it. This little trick makes sure that none of the great sausage flavor gets left behind. Stir the water, scraping the bottom of the pan to release all the stuck on pieces and set aside.

If you used sausage in the casing, cut it into thin slices and set aside.

Next, melt the butter in a large dutch oven or stock pot and cook the onion, garlic and carrot for 5-6 minutes until tender.

Whisk in the flour and seasonings until crumbly.

Slowly add broth/stock and continue to whisk until everything is combined and there are no lumps.

Add cooked sausage and kale or chopped spinach.

Bring soup to boil, reduce heat to medium and simmer for 1 hour.

Return soup to boil and add tortellini. Cook 5 – 6 minutes until tortellini are heated through and float to top.

Stir in cream, half and half, or milk and boil for 2 – 3 minutes more, just until slightly thickened.

Remove from heat and let stand 5 minutes.  Serve with fresh rolls and possibly a salad.

This soup is definitely a meal in itself and especially nice on cold winter evenings or damp spring afternoons. It’s absolutely the epitome of comfort food when it comes to soup, and for this I am — Simply Grateful.

Creamy Sausage Tortellini Soup

  • Servings: Serves 5 - 8 People
  • Print

Ingredients

  • 1 – 1 1/2 Pounds Polish or Italian Sausage
  • 6 Tbsp. Butter
  • 1 Onion, diced
  • 5 Cloves Minced Garlic
  • 2 Large Carrots, thinly sliced
  • 1 Tbsp. Italian Seasoning
  • 1 tsp. Salt
  • 1/2 Cup Flour
  • 12 Cups Vegetable, Chicken, Pork, Veal or Beef Broth
  • 1 Package Frozen Tortellini – Any Flavor or Homemade
  • 10 oz. Frozen Chopped Spinach or Kale
  • 1 1/2 Cups Half & Half, Heavy Cream, or Milk

Directions

  1. Brown the sausage. You don’t have to cook it through, just enough to brown it slightly and release some of the juices so the pan browns. When there is a nice brown coating on the bottom of the pan, remove the sausage and pour about a cup of water into the pan to deglaze it. This little trick makes sure that none of the great sausage flavor gets left behind. Stir the water, scraping the bottom of the pan to release all the stuck on pieces and set aside.
  2. If you used sausage in the casing, cut it into thin slices and set aside.
  3. Next, melt the butter in a large dutch oven or stock pot and cook the onion, garlic and carrot for 5-6 minutes until tender.
  4. Whisk in the flour and seasonings until crumbly.
  5. Slowly add broth/stock and continue to whisk until everything is combined and there are no lumps.
  6. Add cooked sausage and kale or chopped spinach.
  7. Bring soup to boil, reduce heat to medium and simmer for 1 hour.
  8. Return soup to boil and add tortellini. Cook 5 – 6 minutes until tortellini are heated through and float to top.
  9. Stir in cream, half and half, or milk and boil for 2 – 3 minutes more, just until slightly thickened.
  10. Remove from heat and let stand 5 minutes.  Serve with fresh rolls and possibly a salad.

Cooking Notes

With this particular soup there are many options when it comes to ingredients. Depending on your preferences and what you happen to have in the pantry at the moment, this soup can range from spicy to mild and everywhere in between. It can be as rich as you want it (use heavy cream for very rich or milk for mild richness) and have as many or as few vegetables as you like. When it comes to the broth you add, the obvious choices are vegetable or chicken, but veal, pork, or beef stock are options as well. Plus, depending on the type of tortellini you use, this too can change the flavor and richness of this ever-changing soup.

When I have the time, I like to make my own sausage for this soup, but when I’m pressed for time and don’t have any in the freezer, I’ll buy ready made from the store. Choose Polish, spicy or mild Italian with or without fennel, or 4-cheese fresh sausage. I have even used a combination of several types when I find a variety in the freezer. If you use homemade sausage you may have bulk sausage or sausage in the casings. Either works fine.

Recipe by: Tilly Frueh, Simply Grateful Cooking at https://simplygratefulcooking.wordpress.com/ – 2017

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